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Sustainable Development of Food Processing Enterprises in China

Author

Listed:
  • Shuai Cao

    (College of Economics and Management, China Agricultural University, Beijing 100083, China)

  • Dong Tian

    (College of Economics and Management, China Agricultural University, Beijing 100083, China)

  • Xiaoshuan Zhang

    (College of Economics and Management, China Agricultural University, Beijing 100083, China)

  • Yunxian Hou

    (College of Economics and Management, China Agricultural University, Beijing 100083, China)

Abstract

Sustainable development is an eternal topic in the development of human society. The paper seeks to contribute to the adoption of sustainable development practices in the food processing enterprises of China by fostering the capacities of the enterprises. Moreover, the paper aims to contribute to the promotion of sustainable consumption by helping and encouraging consumers in making informed choices of sustainable and eco-efficient produced foodstuffs. We combined with 1015 survey data in 28 areas of China by using AHP model analysis of the sustainable development of food processing enterprises. The results show that, the overall level of sustainable development ability of food processing enterprises in China is not high; paying attention to economic is significantly more important than paying attention to social and environmental aspects. Chinese food processing entities have an acceptable basis for the implementation of sustainable development. But there are still some problems. Finally, some suggestions are put forward to promote the sustainable development of Chinese food processing enterprises.

Suggested Citation

  • Shuai Cao & Dong Tian & Xiaoshuan Zhang & Yunxian Hou, 2019. "Sustainable Development of Food Processing Enterprises in China," Sustainability, MDPI, vol. 11(5), pages 1-20, March.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:5:p:1318-:d:210465
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    References listed on IDEAS

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    Cited by:

    1. Guangfan Sun & Xiangyu Cao & Junyi Chen & Hanqi Li, 2022. "Food Culture and Sustainable Development: Evidence from Firm-Level Sustainable Total Factor Productivity in China," Sustainability, MDPI, vol. 14(14), pages 1-25, July.
    2. Tatyana Khudyakova & Vladimir Zhuravlyov & Natalia Varkova & Sergei Aliukov & Svetlana Shmidt & Nicolay Zhuravlyov, 2020. "Improving Approaches to Strategic Enterprise Management in the Context of Sustainable Development," Sustainability, MDPI, vol. 12(20), pages 1-20, October.

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